"I am pleased to preview ‘Dead Drops’ a new project which I started off as part of my ongoing EYEBEAM residency in NYC the last couple weeks. ‘Dead Drops’ is an anonymous, offline, peer to peer file-sharing network in public space. I am ‘injecting’ USB flash drives into walls, buildings and curbs accessable to anybody in public space. You are invited to go to these places (so far 5 in NYC) to drop or find files on a dead drop. Plug your laptop to a wall, house or pole to share your files and date. Each dead drop contains a readme.txt file explaining the project. ‘Dead Drops’ is still in progress, to be continued here and in more cities. Full documentation, movie, map and ‘How to make your own dead drop’ manual coming soon! Stay tuned."

"Dawn of the Deaf deals with the beauty of infernal sonic warfare and the pleasure one finds in getting assaulted with cacophonies of sound until one's ears are reduced to a bloody pulp. Fortunately for those who consider said painfull assaults the epidome of joy, New York City offers a lot of dark and forbidden fruits in its deep down underground nightlife. One of the fascinating aspects of 'noise' events is the likeliness of young talent sharing the stage with unpretentious established artists who are still, and very well for that matter, connected to current avantgarde affairs. Every so often for example one will find the likes of Thurston Moore or Genesis P-Orridge playing or DJ'ing at those off the beaten path lofts. Mind you, not as the headlining act but an opener or collaborator. It is what I call the beauty of a scene that seems to be above tiresome rockstar cliches. Dawn of the Deaf captured what UN:ART:IG believes to be the most interesting of these moments in recent years."

"He uses prime-Angus-certified briskets from LaFrieda and Meat Innovations, which he cures for nine days in a dry rub of coarse salt, black pepper, tons of fresh garlic, and about a dozen different spices. He then smokes the brisket over oak in an electric smoker for eight to ten hours and steams it for four more, and slices and layers it atop Orwasher’s Jewish rye bread. The taste: more aggressively peppery than pastrami, and a little hotter thanks to the paprika in the dry rub."

"Not since the original Long Island City Pearson’s, perhaps, has a location been as ideally suited for barbecue as Williamsburg’s Fette Sau (“fat pig” in German). Kim and Joe Carroll, owners of the inimitable beer bar Spuyten Duyvil, had been scouting locations for their second venture when they learned that Tony & Sons, the auto-body repair shop across the street, was renting out part of its fenced-in lot and cinderblock building. The couple preserved the shop’s industrial vibe, outfitting the driveway with picnic tables and the wood-beamed, cement-floored interior with phonograph-horn light fixtures and stools fashioned from John Deere tractor seats. The centerpiece, though, is the Southern Pride gas-and-wood-fired smoker capable of slow-cooking 700 pounds of meat at a time. An avid backyard barbecuer, Joe eschews regional styles, finding inspiration in local ingredients like Italian fennel sausage from a nearby butcher, and his own proprietary panela-and-espresso-based spice rub."

"Joel Bukiewicz loves grinding steel. He’s the man behind Cut Brooklyn, making high-end knives to order for chefs and home cooks. Bukiewicz found that honing metal was more satisfying than honing his novel, but as with many writers and their characters, Bukiewicz remembers details about every knife he’s made. The video takes you through the knife-making process and addresses common questions, like how many knives do you need, what’s up with Santokus, and what is the best knife to own. "

Tipping, its defenders say, improves service by rewarding good waiters and punishing bad ones. But that’s not what Porter saw when he looked out on his dining floor. In his brief experience, working for tips encouraged selfishness rather than teamwork. Moreover, good service was not always rewarded with a big tip, nor bad service with a poor one. “No other profession works like this,” Porter told me, “and I don’t see why the restaurant business should either.” At his restaurant, Porter and his staff agreed, it no longer would. The Linkery would be more than just a restaurant; it would become perhaps the nation’s only anti-tipping laboratory.

By night, Joe Ades dines with his fourth wife at exclusive restaurants, sips Veuve Clicquot at the Pierre, and goes home to a three-bedroom Park Avenue apartment. By day, he is something else altogether. At 72, the “peeler guy” in the Turnbull & Asser shirts is a New York legend.

"At some of New York’s most popular restaurants, the good eats begin long before the first table is ever seated. Erin Bremer joins the cooks, bussers, waiters, managers, chefs, and dishwashers at eight of the city’s top family meals and discovers the

"...for weeks my boy had been begging for me to please leave him somewhere, anywhere, and let him try to figure out how to get home on his own. So on that sunny Sunday I gave him a subway map, a MetroCard, a $20 bill, and several quarters, just in case he

This terrific beer distributor flies under the beerseeker’s radar with a very low profile and out-of-the-way Lower East Side location. The family-run business’s owners couldn’t be nicer and the selection has several gems

"...countless New Yorkers continue to live and work near Lower Manhattan with the assumption that it is safe. The dust is now out of sight, out of mind, and possibly in their lungs, hearts, and bloodstreams."

As the editor of 'The New Yorker', David Remnick presides over one of journalism's most revered institutions. He tells JC Gabel about the career path that led to the job - and reveals what's involved in maintaining the magazine's exacting standards

By analyzing your ConEd electric usage information, we can calculate a Personal Kyoto Goal for you that represents the amount you need to reduce your electric use to to achieve something like what the Kyoto Protocol would require of you. This calculation

Rhizome.org and EAI are pleased to present a panel that will consider current expressions of Internet art in light of larger technological and cultural shifts. From Feb 6, 2006 in NYC. Cory Arcangel was among the panel members.